Chilly weather or just a need for comfort often brings thoughts of warm, delicious chicken soup. I know for me, nothing quite hits the spot like a steaming bowl that feels like a hug. That’s why I’m sharing two of my favorite chicken soup recipes today!
These recipes are simple to make and packed with good stuff. Whether you like classic chicken soup or a version with rice, I’ve got you covered. Let’s get cooking!
Jump to Recipe:
Easy Homemade Chicken Soup for Comfort
This classic chicken soup recipe is perfect for a cold day or when you need something light and nourishing. It’s packed with vegetables and tender chicken.
Key Ingredients & Tips
- Quality Broth: Using a good quality chicken broth makes a big difference in the flavor of your soup. Look for low-sodium options.
- Don’t Overcook: Cook the chicken just until it’s done to keep it tender and juicy, then shred it. Overcooked chicken can be tough.
- Fresh Herbs: A sprinkle of fresh parsley or dill at the end brightens up all the flavors. Don’t skip it!
What You Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup egg noodles
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Prep Time: 15 minutes⏱️ Cook Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Cook Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften.
Step 2: Add Chicken and Broth
Pour in the chicken broth and add the chicken breasts to the pot. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
Step 3: Finish and Serve
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Add the egg noodles and cook for another 5-7 minutes, or until the noodles are tender. Season with salt and pepper to your liking. Serve hot, garnished with fresh parsley.
📝 Final Note
This soup stores well in an airtight container in the refrigerator for up to 3 days. The noodles might soak up a bit of broth, so you can add a splash more when reheating.
Simple Chicken And Rice Soup Recipe
This heartwarming chicken and rice soup is a complete meal in a bowl, perfect for a hearty lunch or dinner. The rice adds a lovely texture and makes it extra filling.
Key Ingredients & Tips
- Rinse Your Rice: Rinsing your rice before adding it to the soup helps remove excess starch, preventing the soup from becoming too cloudy or gummy.
- Bone-in Chicken: Using bone-in chicken thighs or breasts can add more depth of flavor to your broth as it cooks. You can remove the bones before shredding.
- Lemon Finish: A squeeze of fresh lemon juice at the very end brightens the entire soup and brings out the other flavors.
What You Need
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (or bone-in for more flavor)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1/2 cup long-grain white rice, rinsed
- 1/4 cup fresh dill or parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
⏱️ Prep Time: 20 minutes⏱️ Cook Time: 45 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Brown Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Step 2: Cook Vegetables and Simmer
Add the chopped onion, carrots, and celery to the pot. Cook for about 5-7 minutes until softened. Pour in the chicken broth and bring it to a boil. Stir in the rinsed rice and return the chicken to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Step 3: Finish and Serve
Remove the chicken from the pot and shred it with two forks. Stir the shredded chicken back into the soup. Add the fresh dill or parsley, and stir well. Taste and adjust seasoning with salt and pepper as needed. Serve hot with a lemon wedge on the side.
📝 Final Note
Leftover chicken and rice soup is fantastic! Just remember that the rice will soak up more liquid as it sits. If reheating, you might want to add a little extra broth or water to reach your preferred consistency.
